Vegan Iced Pumpkin Cookies

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegan margarine
• 1 cup raw sugar
• 1/2 cup honey
• 1 cup pumpkin puree
• egg replacement for 1 egg
• 1 teaspoon vanilla
• Icing
• 2 cups confectioners' sugar
• 3 tablespoons soymilk
• 1 tablespoon melted vegan margarine
• 1 teaspoon vanilla

1. Preheat oven to 350.
2. Combined wet ingredients and dry ingredients separately in separate bowls. Add wet ingredients to dry ingredients, mix well to combine.
3. Spoon a tablespoon of mixture onto greased cookie sheet an inch apart. Bake at 350 for 20 minute or until firm. Cool on cookie sheet for 10 minuets then move to wire cooling rack.
4. Combine ingredients for icing and set aside.
5. Apply icing to cookies after cookies are completely cooled.

flour, baking soda, baking powder, cinnamon, nutmeg, salt, vegan margarine, sugar, honey, pumpkin puree, egg replacement, vanilla, icing, sugar, soymilk, margarine, vanilla

Taken from www.food.com/recipe/vegan-iced-pumpkin-cookies-396348 (may not work)